Welcome to SHIDORI
SHIDORI is a yakitori specialty restaurant in Nihonbashi, just a three-minute walk from Kodenma-cho station on the Tokyo Metro Hibiya Line. Hidden in a quiet back street, it’s not the typical crowded, smoky, noisy place you’d expect of yakitori joints.
All ingredients are carefully selected and prepared every morning by the chef owner himself. He’s been performing this ritual for over 35 years. Hand-skewered chicken is grilled over Binchotan charcoal from the Kishu region until it’s crispy on the outside and juicy and tender on the inside.
Come enjoy SHIDORI’s authentic yakitori dishes with Japanese sake. Look for the large Noren-screen with the name of the restaurant printed in black on white fabric.
Facade: large Noren-screen
1st floor: Counter seating 8 people
2nd floor: Table seating 6 people
Address : 3-13 Nihonbashi-Ohdenmacho Chuo-ku Tokyo
three-minute walk from Kodenma-cho station, Hibiya-Line
View on Google Map
Business Hour : 18:00-23:00(L.O.22:00)
Shop Holidays : Saturday, Sunday, Holiday
English menu available.
Credit cards (AMEX, VISA, MASTER, JCB) accepted.
Please email to firstname.lastname@example.org in English/Japanese.
If you speak Japanese, you can also call 03-3663-4100.
English-speaking staff may not always be available.
Enjoy an evening drink with succulent yakitori.
– 6 skewers of grilled chicken and vegetables
– A glass of draft beer or Shochu highball
– 8 skewers of grilled chicken and vegetables
– Small bowl of salad
Chef’s Special to make your stomach full or “manpuku”
– 12 skewers of grilled chicken and vegetables
– Small bowl of salad
– Shidorifu Keihan (chicken rice soup with egg and mushrooms)
* * *
Morsels of chicken and vegetables are skewered and grilled to perfection over hot charcoals. There are two different ways of preparation for Yakitori: The food is either dipped into a sweetish soy-based sauce (Tare) or sprinkled with salt (Shio), before it’s grilled.
Tsukune (minced chicken meatballs) 220yen
Kashiwa (chunks of chicken thigh meat) 220yen
Chigimo (chicken liver) 220yen
Hasami (alternating pieces of chicken and leek) 220yen
Nikuzume Piman (green pepper stuffed with minced chicken meat) 250yen
Chochin (chicken ovary) 310yen
Kawa (skin) 200yen
Nankotsu (leg cartilage) 200yen
Bonjiri (tail) 200yen
Seseri (neck) 220yen
Sunagimo (gizzard) 220yen
Hatsu (heart) 220yen
Tebasaki (wings) 250yen
Sabiyaki (chicken fillet grilled with wasabi paste) 250yen
Sasami Umejiso (chicken fillet with pickled ume-plums and perilla leaves) 250yen
Nikuzume Shiitake (shiitake mushroom stuffed with minced chicken meat) 310yen
Grilled vegetable (Tare)
Puchi-Tomato (cherry tomato) 200yen
Negi (leek) 220yen
Shishito (Japanese green pepper) 220yen
Kotamanegi (small onion) 220yen
Grilled vegetable (Shio)
Shiratama (boiled quail eggs) 200yen
Ginnan (ginkgo nuts) 220yen
Asupara (asparagus) 250yen
Shiitake (shiitake mushroom) 310yen
Rice and Side Dishes
– Smoked cheese, Edamame, Oshinko, etc.
– Potato Salad, Shidori Salad, Fresh green salad
– Tori-Tataki, Tori-Sashi, Toriwasa
– Shidorifu-Keihan, Soboro Gohan, Yakitori-Don, Tori Zousui
– Chicken soup
– YEBISU, SAPPORO, ASAHI
Shochu is a clear distilled spirit which can be made from various types of ingredients that contain natural sugar such as potato, rice and wheat. The major difference between sake and shochu is that sake is brewed whereas shochu is distilled.
– Scotch whiskey “Dewar’s” and soda
Shochu Highball 400yen
– Ume-plum, Grapefruit, Lemon flavor
– Hakushika, Kamotsuru, Tateyama, Kikusui, Tengumai, Hakkaisan, Kubota-senju
House Wine 550yen
– Red / White
Fruit Wine 400yen
– Umeshu, Tomato Liqueur
Soft Drinks 300yen
– Oolong tea, Ginger ale